|Chicken livers/Null||8 Ounce (Null)|
|Hot water/Null||1⁄8 Cup (2 tbs) (Null)|
|Instant chicken bouillon/Null||1 Teaspoon (Null)|
|Chopped onion/Null||1⁄4 Cup (4 tbs) (Null)|
|Dried basil leaves/Null||1⁄4 Teaspoon (Null)|
|Bacon slices/Null||3 , crisply cooked and crumbled (Null)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened (Null)|
|Dry mustard/Null||1⁄4 Teaspoon (Null)|
|Garlic salt/Null||1⁄8 Teaspoon (Null)|
|Pepper/Null||1 Dash (Null)|
|Snipped parsley/Null||3 (Null)|
|Sesame seed crackers/Null||6 (Null)|
1. Prick chicken livers with fork and place in 1 1/2-quart casserole with water, bouillon, onion and basil. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave on medium (50%) until no longer pink, 8 to 10 minutes longer. Let cool about 15 minutes. Drain, reserving 1/4 cup broth.
2. Chop chicken livers; mix with reserved broth and remaining ingredients except parsley and crackers. Place in blender container. Cover and blend on high speed until smooth, scraping blender container frequently, about 2 minutes. Mound in serving dish. Cover and refrigerate at least 3 hours but no longer than 2 days.
3. Sprinkle with parsley and serve with crackers.